OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology Research is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-06-01 to 2025-06-01.)

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	21
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	16
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	11
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	8
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	7
Egg-koji enhances the richness and umami taste of whole egg	7
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	6
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	6
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	6
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	5
Heat-inactivated <i>Bacillus subtilis</i> subsp. <i>natto</i> strain QOL (QOL bacillus natto) improves depression-like behavior caused by social defeat stress in mice	4
Hard water can be softened by atomization	4
Food chemistry and biochemistry of enzymatic browning	4
Prediction of food texture changes using force data in simulations of repetitive chewing	4
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	4
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	3
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	3
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	3
Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	3
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	3
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	3
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	3
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	3
Acrylamide formation during pan-frying of mung bean sprouts	3

Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	3
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	3
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	3
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	3
Commercial ELISA kits for soy protein determination: Characterization and compatibility	2
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	2
Preparation and suitability of <i>espuma</i> fish dishes for older adults	2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	2
Polyphenols-absorption and occurrence in the body system	2
Heat-killed <i>Lactobacillus paracasei</i> K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice	2
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	2
Estimated levels of xenoestrogens, bisphenol A and 4-nonylphenol, in human breastmilk in Beijing determined by high performance liquid chromatography-tandem mass spectrometry after derivatization	2
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	2
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	2
Functional alteration of soybean 11S globulin through glycation	2
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	2
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	2
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Effects of enzymatic treatments on yuzu (<i>Citrus junos</i>) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositio	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	1
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice	1
Recent development of taste sensors	1
Environmental impact assessment of aseptically packaged chicken using ohmic heating	1
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	1
Effect of tea infusion-derived pectin on the astringent taste of catechins	1
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	1
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	1
Functional components of walnuts: a review focusing on native and cultivated species	1
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	1
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	1
Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods	1
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	1
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	1
Determination of hydration parameter <i>h</i> for sugars with a large number of equatorial OH groups and development of a simple method for measuring <i>h</i> using a vibration	1
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	1
<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	1
Molecular interaction of black tea components with phospholipid vesicles	1
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	1
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	1
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	1
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	1
Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice	1
Combined use of rice-<i>koji</i> cultured with <i>Aspergillus oryzae</i> and <i>Aspergillus luchuensis</i> for enhanced dephosphorylation of phytate to <i>myo	1
Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing <i>Arabushi</i> residue from small-sized Japanese amberjack (<i>Seriol	1
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	1

Comparative studies on thermal stability of poultry ovotransferrins	1
The antiallergy activity of docosahexaenoic acid: A brief review	1
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	1
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	1
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	1